tomato – Hangry Hannah

Cracked Pepper Pasta with Spicy Sausage, Spinach, & Sundried Tomatoes

October 23, 2024October 23, 2024Recipes1 Comment

I have been scrounging around in my kitchen because I do not have the motivation to do a full grocery hull even though I should. Instead, I have been attempting to make new creations out of the ingredients I have and this may be one of my favorite things I have come up with. This cracked pepper pasta is perfect for a weeknight meal or meal prep for the week! This recipe is written out as a single serving as I am a single person so feel free to tweak as needed!

Ingredients

1 Serving Pasta of your choosing, cook per package instructions
1 Hot Italian Sausage Link
1.5 TBSP Black Pepper Boursin Cheese
1/2 Cup Spinach
1 TBSP Sun-Dried Tomatoes
1/2 Cup Reserved Pasta Water
Salt + Pepper

Let’s Get Cooking

Cook your pasta per package instructions, reserve 1/2 Cup of pasta water.

In a large skillet brown your sausage, making sure to break it down into small pieces. Once mostly browned add in the 1 TBSP of sun-dried tomatoes.

When the sausage is fully cooked add in the reserved pasta water + 1/2 cup spinach and cook until the spinach is wilted. Stir in the 1.5 TBSP of bourisn cheese and simmer until the sauce as thicked.

Stir in your pasta and ensure that it is fully coated.

Serve immediately and enjoy!

Made with Love,

Hannah

“New Bacon-ings” Burger

July 17, 2024July 22, 2024burgers, Recipes2 Comments

The moment I built this burger I was singing the intro to the Krabby Patty in the Krusty Krab training video … DA DADUM DUM DUM DUM DAA. This right here is a classic burger – there’s no way you can fuck this up. I made a few changes when cooking this burger – like swapping cheddar for pepper jack and not making Bob’s fancy bacon fries because I was too tired. This burger is a good reminder that the classics are delicious for a reason.

Ingredients

1 LB Bacon
1 LB Ground Beef
1 Cup Whole Milk
1 Large Egg
4 Buns
Green Leaf Lettuce
1 Large Tomato, sliced
1 Red Onion, sliced
4 Slices of Cheddar Cheese [or Pepperjack]
Par-baked French Fries

Let’s Get Cooking

Preheat your oven to 400F.

Chop up all but 8 slices of bacon and fry over MED heat until almost crisp. Drain the chopped bacon on paper towels, wipe out the skillet, and fry the remaining slices until crisp.

Par-bake your french fries, or par-fry them and set aside.

Combine milk + egg in a large bowl. Coat the par-baked french fries in the mixture and spread on a parchment-lined baking sheet. Toss the coated fries with the chopped bacon and return to the oven for 10-15 minutes or until the fries are extra crispy.

While the fries are cooking, make 4 patties and season both sides with salt and pepper and cook to your doneness. When they’re just about finished cooking, top with your cheese slices.

To build your burger: bottom bun, lettuce, cheeseburger, tomato, bacon slices, onion, top bun.

Serve with your bacony fries & enjoy… you’re going to need to unhinge your jaw for this one.

Made with Love,

Hannah

Fried Green Tomatoes

October 14, 2020October 13, 2020Recipes5 Comments

With the fresh tomato season coming to an end, I had a surplus of green tomatoes that hadn’t quite ripened yet. I decided that it was better to use them then let them go to waste, so here we are making fried green tomatoes.

Ingredients

4-6 Green Tomatoes, sliced
1/2 Cup Bread Crumbs
1/2 Cup Corn Meal
2 Eggs
3/4 Cup Milk
Vegetable Oil
1 TBSP Paprika
1 TBSP Garlic Powder
Salt + Pepper
Goat Cheese

Let’s Get Cooking

Grab your large frying pan and pour in a thin layer of vegetable oil, just enough to cover the tomato slices.

Season the tomato slices with salt + pepper

Whisk together eggs + milk in a small bowl. On a small plate combine bread crumbs + corn meal+ paprika + garlic powder + salt + pepper and mix.

Take the sliced tomato and coat in bread crumbs, then egg wash, then bread crumbs again. Repeat this process with the rest of the tomatoes.

Place the breaded tomatoes into the hot oil. Cook about 3-5 min each side, or until browned. Remove from oil and place on paper towels.

Once done, stack the tomatoes with goat cheese in between layers. Serve with your fav marinara sauce or as is!

Always Hungry,

Hannah

Charred Tomato Toast

September 2, 2020September 8, 2020Recipes1 Comment

It’s the simplest ingredients that go the longest ways. I mean roasted garlic is good on a flip-flop. So with these 4 simple ingredients you are about to make a meal that will have your taste buds so damn happy. I got this recipe from Brad on It’s Alive by Bon Appetit. It should be noted that I love him very much but at the same time I need Bon Appetit to pay their POC employee’s fairly. This recipe uses homemade sourdough, but you don’t have to be like me and make sourdough solely for this recipe. Feel free to use a demi-baguette or whatever kind of bread your heart desires.

Ingredients

Sourdough Bread/Demi-Baguette, sliced
Ricotta Cheese
Olive oil
Cherry Tomatoes
Garlic Cloves
Salt + Pepper

Let’s Get Cooking

Bring out a large sauce pan and add in about 1-2 TBSP olive oil. Add in 6-8 cherry tomatoes [depending on how many people you are cooking for, use about 6 for one serving] and whole cloves of garlic, with the husks on, about 2-4.

Saute the tomatoes and garlic until the tomatoes begin to burst open and slightly char and the garlic has softened. Remove from heat, placing the garlic in the bowl first and tomatoes on top, top off with salt + a little olive oil.

Add in about 2 TSP more of olive oil into the same pan and place the sliced bread into the pan, allow to toast on both sides.

While the bread is toasting, place ricotta cheese in a bowl. Take the garlic from the tomatoes and remove the husks. Smash the garlic with a knife and rough chop them. Once chopped add to the ricotta. Add in olive oil + salt + pepper and mix well.

Once the bread is toasted to your preference, top off with the ricotta cheese, tomatoes, and any juices that is left off in the tomato bowl.

***CHEF KISS AND ENJOY***

Always Hungry,

Hannah

The Perfect Bagel & Lox

March 5, 2020March 4, 2020Recipes3 Comments

This combination is a classic. It’s hard to mess up. Now I am sure you don’t need a post from me explaining how to pair these ingredients together, but I am going to give you my version anyway!